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These survival bars are easy to make, quick, and they taste great. Yes, they should have a very long shelf life (20 years). There is no oil or any ingredient that goes rancid or spoils quickly. They do not contain moisture, as you dry them in the oven, but they stay moist due to the Jello. Pretty cool, right? These homemade survival bars will stay intact without crumbling, pack well, and are great for camping, hunting, hiking, and are also great to have on hand for emergency preparedness.

Step 1: Here’s How to Make Survival Bars:

Ingredients for Homemade Survival Bars:

2 cups oats (regular or the quick variety)

2 1/2 cups powdered milk

1 cup sugar

1 3 oz package jello

3 Tablespoons water

3 Tablespoons honey

Step 2: Mix the Oats, Powdered Milk, and Sugar Together.

Nothing fancy required here. Just put the ingredients in a bowl and stir them. Make sure your bowl is big enough to hold 2 more cups of ingredients, as you will be adding Jello mix next.

Step 3: In a Medium Pan Saucepan, Mix the Jello Mix, Water and Honey. Boil.

Add one 3 ounce pack of Jello, the flavor is up to you. Add 3 Tablespoons of water and 3 Tablespoons of honey (Note: You are only going to use 3 tablespoons of water, not the amount called for in the jello recipe on the box. ) Stirring as you go, bring this mixture to a rolling boil. (A rolling boil is where the water keeps boiling when you stir it, it does not stop.)

Step 4: Add Jello Mixture to Your Dry Ingredients and Mix Well.

I recommend you use a mixer here, as it is much faster. If you are mixing by hand, use your hands to combine the ingredients. Using a spoon is too tedious.

Step 5: Check the Consistency and Add Water, If Needed

If the dough is too dry, add a small amount of water a teaspoon at a time. I usually end up adding 1-5 teaspoons of water at this point. Test the consistency of your dough by trying to press it together. Ultimately, your dough should be crumbly, but it should stick together when you press it. Add water until you get this desired result.

Step 6: Press Dough Into a Large Rectangular Pan (9×13 Is Ideal) Lined With Parchment Paper.

Line your pan with parchment paper. I lined mine with parchment paper and foil, to help hold the parchment in, but you can just use paper. Then pour the mix in your pan, and press it in firmly. I used my fist to press mine down. You can not press it down too much. If you want to, you can make the dough nice and flat with a little rolling pin, a dowel, or a glass soda bottle, which actually works great. As long as you press the dough in firmly, this is optional.

Step 7: Cut the Dough Into Bars.

Using a pizza cutter or a knife, cut the dough into rows, making it into rectangles or even squares. It is important to cut all the way through here, or your bars are likely to crumble a bit when you try to get them apart. I recommend you over the lines with a butter knife to be sure. I used a pizza cutter, then that, and mine turned out great.

Step 8: Bake Them for 1 1/2 to 2 Hours in an Oven Set at 200 Degrees.

Unless your bars are still pretty moist, they should only take an hour and a half. You are not really going to mess them up if they stay in a little long, though. Your oven is not very hot, and you do want your bars to dry out. When they are finished, remove them from the oven. Let them sit 10 minutes, then pick them up from your pan, just by holding the edges of the parchment paper, and let them cool out of the pan.

Step 9: Pack Your Bars in an Airtight Container.

When your bars have cooled and are completely dry, pack them into a Ziploc bag, Plastic Tupperware type container, or wrap them in foil.

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<p>looks like this afternoon's tasting project. My son wants to go backpacking as soon as the weather turns warm. I have to start looking for recipes now.</p>
<p>This looks so tasty!</p>
<p>agreed</p>
<p>Made with Jello ? .Not a good idea as it carries a health warning in Europe because some of it`s ingredients are not as good as you think ,one is banned worldwide due to it`s cancer link,another is possibly petroleum based ,</p>
<p>probably because it is made of ground horse bones, but i dont care i still eat it </p><p>id rather eat a horse than a creature whos life is already short as it is unless there is no horse then i will eat the creature without remorse. actually a little</p>
<p>you are in survival mode and you are worrying about cancer.....gezzzzzzzzzz.</p>
<p>well actually part of survival is also making sure your immune system doesn't crash on yah so he's got a excellent point. A crashed I,mine system attracts more then just cancer and attracts all the nasties that you don't want like infections, diseases. </p>
<p>You are not in survival mode at the moment or are you ? Are you really out in the wilds with no food And water? Has the earth opened up and you are stuck at the bottom of a chasm? There are plenty of other Jelly type substances on the market instead of this product. The name of the game is survival ,if you go down ill within a couple of years then your chances of survival is zero without medical help. </p>
<p>you are in survival mode and you are worrying about cancer.....gezzzzzzzzzz.</p>
I would take my chances with the jello if I was in a situation where I had to eat these things. There's always room for carcinogens.
<p>bspriggs, I'm with you on this. But I had also planned to find something more natural that I could create as my 'jello' - seems like I have one or have seen one online.</p>
<p>Suppose you take your choices on this one ,but the name of the game is survival and if your sick or incapacitated....Your as dead as a DODO,end of story</p>
<p>I don't think the FDA has labeled Jello products as causing cancer or any other disease. If you are trying to survive in a shtf it will not matter what is in the ingredients Was just saying use what you got..</p>
<p>Very easy and looks delicious!</p>
<p>Very easy and looks delicious!</p>
<p>If you add 1 cup of whole almonds and a cup of chopped pecans, a pan would be about 3,333 calories.</p>
Hardtack can hold up to a century if done right, without any sugars to worry about allowing bacterial growth. Honestly, unless you vacuum seal these, I'm willing to bet they'd mold or putrify in a couple of months.
<p>Well it does say Air-Tight Container &amp; I read it as Vacuum sealed. Hopefully so did everyone else.</p>
<p>Unless I calculated wrong, the entire pan is only 1777 calories (oats 600, PM 200, Sugar, 768, Jello 80, Honey 129). Based on the way he cut them, its only 111 cal per bar. Considering that you would be burning more calories in a survival situation, you would need to eat more than one pan of these bars per day times the number of people in your family. I agree that it is better than nothing, but I have seen individual bars on the market that pack 3000 calories per bar.</p>
<p>Any idea's on the caloric content or nutritional info as the recipe goes?</p>
Add up the calories of ingredients
<p>Great idea! How long would you say they keep?</p>
I'm guessing 20 years in a airtight container.
<p>Nothing as delicious looking as these would last more than 20 minutes in our house.</p>
<p>I use an almost identical recipe except that I halve the sugar for most recipes that I use. I add nuts and seeds to these, too, depending on availability and personal preference of the likely devourers. I have been unable to determine the keeping qualities of these fine &quot;survival bars!&quot; Thanks for sharing this recipe.</p>
<p>Adding nuts and seeds sounds like a great idea to round out flavor preferences, and unsweetened coconut flakes also comes to mind. I would suggest though, that the addition of nuts and seeds is in essence, adding a source of oil and hence an ingredient prone to rancidity. Add these ingredients for a less long term storage and for use in the near future.</p>
Is there any reason why you couldn't add a couple of scoops of unflavored whey protein powder?
<p>No reason, but good idea!</p>

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